Guamainian Style Lumpia
Recipe by Summer Brausel
1 Tbs oil
1 - 1 1/2 lbs ground pork (or minced), or minced shrimp
5 - 6 large cloves of garlic, minced
3 - 4 Tbs soy sauce
Freshly ground black pepper
1 large onion, minced
2 carrots, peeled and shredded
1 bell pepper, minced
Bean sprouts (optional)
Salt & pepper, to taste
Lumpia wrappers (can use egg roll wrappers, but they are not as good)
1 egg
Sweet & Sour Sauce
Finely chop (mince) all vegetables except for the bean sprouts. A food processor works well, but releases a lot of excess water that needs to be drained away for about an hour before proceeding.
In a large skillet, brown the pork with the oil, garlic, soy sauce and black pepper over medium high heat until done. Remove from the heat and stir in the vegetables; set aside to cool. When cool, drain away all excess moisture. In a small bowl, beat the egg well and set aside.
Fill the lumpia wrappers and roll them burrito style, tucking to seal both ends. Seal the edges with the egg. Place the lumpia on a cookie sheet covered with wax paper. Separate layers of lumpia with another sheet of wax paper to keep them from sticking together.
Preheat oil to 350°F. Fry lumpia a few at a time until golden brown. Drain well and serve with Sweet & Sour Sauce for dipping.
Notes: To oven-fry the lumpia, preheat the oven to 400°F. Line a rimmed cookie sheet with parchment paper or spray with non-stick spray. Place the lumpia on the sheet and spray them lightly with oil. Turn them over and spray the other side as well. Bake for 10 minutes or until golden brown, then turn them over and continue baking until the other side is also golden brown.
Extra (uncooked) lumpia can be frozen for future use. Just be sure to separate them with wax paper while freezing and store in an air-tight zip top freezer bag. They may be cooked from the frozen state without thawing, it will just take a little longer.
1 Tbs oil
1 - 1 1/2 lbs ground pork (or minced), or minced shrimp
5 - 6 large cloves of garlic, minced
3 - 4 Tbs soy sauce
Freshly ground black pepper
1 large onion, minced
2 carrots, peeled and shredded
1 bell pepper, minced
Bean sprouts (optional)
Salt & pepper, to taste
Lumpia wrappers (can use egg roll wrappers, but they are not as good)
1 egg
Sweet & Sour Sauce
Finely chop (mince) all vegetables except for the bean sprouts. A food processor works well, but releases a lot of excess water that needs to be drained away for about an hour before proceeding.
In a large skillet, brown the pork with the oil, garlic, soy sauce and black pepper over medium high heat until done. Remove from the heat and stir in the vegetables; set aside to cool. When cool, drain away all excess moisture. In a small bowl, beat the egg well and set aside.
Fill the lumpia wrappers and roll them burrito style, tucking to seal both ends. Seal the edges with the egg. Place the lumpia on a cookie sheet covered with wax paper. Separate layers of lumpia with another sheet of wax paper to keep them from sticking together.
Preheat oil to 350°F. Fry lumpia a few at a time until golden brown. Drain well and serve with Sweet & Sour Sauce for dipping.
Notes: To oven-fry the lumpia, preheat the oven to 400°F. Line a rimmed cookie sheet with parchment paper or spray with non-stick spray. Place the lumpia on the sheet and spray them lightly with oil. Turn them over and spray the other side as well. Bake for 10 minutes or until golden brown, then turn them over and continue baking until the other side is also golden brown.
Extra (uncooked) lumpia can be frozen for future use. Just be sure to separate them with wax paper while freezing and store in an air-tight zip top freezer bag. They may be cooked from the frozen state without thawing, it will just take a little longer.
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